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Mung Bean and Tamarind Dal

Yet another recipe adapted from Dakshin, a treasured cookbook focusing on traditional South Indian culinary delights. Easy to prepare, this colorful mung bean curry is sure to please those who crave spicy dals, although you can reduce the number of chilies used if you want a milder version. Tempered with tangy tamarind, I served this fiery dish alongside a mild and tasty tamarind rice.

Rinse the mung beans and soak in several inches of water for 6 hours or overnight. Drain, transfer to a large saucepan, and cover with 3 cups of fresh water. Bring to a boil, reduce the heat to medium-low, and partially cover. Simmer, stirring occasionally, until the beans are buttery soft — about 45 minutes. Set aside without draining.

Meanwhile, soak the tamarind in 1 cup of hot water for 20 minutes. Strain the tamarind water into another bowl, and squeeze as much liquid out of the tamarind pulp as you can. Discard the tamarind pulp and set the tamarind liquid aside.

For tempering, heat the ghee, butter or oil in a heavy saucepan over medium heat. When hot, add the mustard seeds, red chili, asafetida and curry leaves. Stir until the mustard seeds turn grey and begin to pop, then add the green chilies, tamarind juice, turmeric and salt. Simmer for 5 minutes or so. Add this mixture to the cooked mung beans, return the pan to the stove over medium-low heat, and simmer for another 10 minutes to blend the flavours.

I've had a bag of mung beans staring at me from the depths of the "pantry" (better labeled "small shelf of grains next to the dishes") for a while now and I think this is the solution! sounds so tasty,and the tamarind is something I've never actually cooked with before. I guess it's time!

Thank you for the warm welcome (back)! I was surprised myself at how much of a hassle blogging had become-only a few months ago, I couldn’t stop!! I guess it’s all part of a cycle. Anyhow, I hope to get back to it full speed, with inspiration from such wonderful bloggers as you!

I love Dakshin and have learned a lot about the wonderful way the vegetarians of India have with spices from the recipes. One problem though, is that many recipes call for a "lemon sized piece of tamarind pulp", which is I assume, a recognized measurement in Indian kitchens as I have seen it in other Indian recipes. But, lemons can be walnut sized or almost grapefruit sized, at least here in California! What does "lemon sized" mean in India??

Yes Lisa! Thank you, thank you! I am glad I stumbled on your blog while I searched for an answer to that question because not only did I get my answer, I am really enjoying your blog as well and will be following it in future! :D

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.